Pumpkin Sandwich Cookies
These Pumpkin Sandwich Cookies will have you sneaking back for “just one more!” ChewySoft Pumpkin Cookies get even more fall flavor with a sturdy maple-cream cheese filling. I like to roll the edges in finely chopped pecans.
If you don’t have time to make my special Autumn Spice Blend you can just use Pumpkin Pie spice that you can buy in the spice aisle of any grocery store. I prefer to control the quality and composition of my spice blends, and this one is highly versatile. I use it in Pumpkin Bread, Pumpkin Pie, these cookies and more recipes to come.
Pumpkin Sandwich Cookies come together quickly. Put the icing in a piping bag (or plastic Ziplock bag) and you can get to a finished cookie in an hour. You’ll be the hit of the Halloween party, just remember to pretend that it took lots of time and effort!
Here are some notes and tips:
- Try to start with all ingredients at room temperature
- Cookie dough will slide out of the measuring spoon/scoop easily if you coat the interior of the spoon with a little oil or butter.
- Use a silicone spatula to spread out each cookie.
- These cookies only spread a little bit, so you can space them closer together than with most cookies.
- You can make these cookies any size you want – a teaspoon makes them bite-size, a tablespoon makes cookies about 2” in diameter.
- Let the cookies cool before removing them from the parchment paper. They are delicate when they’re hot.
- To up the maple flavor in the filling, add ½ teaspoon of Maple flavoring
- Feel free to serve the cookies by themselves, they’re delicious!
You’ll be the hit of the Halloween party, just remember to pretend that it took lots of time and effort!
- 15 oz Pumpkin (one can)
- 2 cup Sugar
- 1 cup Vegetable Oil
- 1 tsp Vanilla Extract
- 2 Large Eggs
- 3 cup All Purpose Flour
- 2 tbsp Harriett's Autumn Spice Blend (or commercial Pumpkin Pie Spice)
- 1 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 8 oz Cream Cheese (room temperature)
- 3 tbsp Maple Syrup
- 1/2 tsp Vanilla Extract
- 1.5 lb Confectioners' Sugar (about 6 cups)
Preheat oven to 350°F. Line baking trays with parchment paper and spray lightly with nonstick spray.
Place sugars, oil, eggs, pumpkin and vanilla in your mixer’s bowl and beat well, about 2 minutes.
In a separate bowl stir together the flour, spices, baking powder, baking soda and salt.
Add flour to pumpkin mixture, two to three heaping tablespoons at a time, beating until flour is fully incorporated each time.
Drop flour by ½ tablespoons or full tablespoons (your size preference) onto prepared tray. Using the back of the spoon, gently spread the dough into flat circles.
Bake at 350°F for 15 to 20 minutes, or until cookies are firm to the touch when you press the centers.
Let cookies cool slightly before removing from the parchment paper.
Combine the Cream Cheese, Maple Syrup and Vanilla Extract into a mixing bowl and mix until smooth.
Add Confectioners’ Sugar and mix well.
When Confectioners’ Sugar is incorporated, turn mixer speed up to medium high and beat until fluffy. Filling will be thick.
Spoon filling into a piping bag or into a gallon Ziplock bag. Cut the tip to about ¼” width.
Pipe filling just inside the rim of one cookie, piping the center of the cookie last.
Top cookie with another cookie that is close in size and shape.
(Optional) Roll edges of cookies in chopped pecans.
Do not stack these cookies directly on top of each other, they could stick together. Use plastic wrap or parchment paper between layers.